Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Wort-H.O.G.

Pages: [1] 2 3 ... 168
1
Yeast and Fermentation / Re: Pitch Rates
« on: June 19, 2015, 05:06:55 AM »
calcs are just a gauge or best guess considering variables. the advice to watch and observe the starter is best approach, especially older yeast. FWIW, i have been happy with smaller or projected under pitch with english yeast.

2
The Pub / Hard knocks sports in Cleveland
« on: June 10, 2015, 11:20:34 PM »
Sports is business. If you got a better job offer with more upside for success, you'd take it.....no question.

Edit: BTW, I'm in Las Vegas so it's only 11:30 here. Won the half time under and cavs to win on Tuesday, so I'm happy regardless!
Sent from my iPad using Tapatalk

3
The Pub / Re: Hard knocks sports in Cleveland
« on: June 10, 2015, 04:03:30 PM »
So yes, Browns are far from ever being competitive. Lebron, yes he f-Ed up with the way he left. Can't blame him for leaving as owner wasn't willing to build a supporting cast. He was young, ill advised and a immature.....ego made a bad decision and we all know and felt it. End of the day, he's back, we love it, and the city is better because of it. Long road ahead, hope they pull it off and give the city a well deserved championship.


Sent from my iPad using Tapatalk

4
The Pub / Hard knocks sports in Cleveland
« on: June 09, 2015, 06:27:54 PM »
Tough to be a sports fan in Cleveland, but go cavs! Closest championship we've had since 1997 Indians .


Sent from my iPhone using Tapatalk

5
Are you sure Ken? I know it can be hard to wait

haha yep. although i have recently stopped drinking beer during the work week in an effort to get back into fighting form - amazing how quickly i dropped lb's doing this. so i was quite enticed to drink , as friday is my beer night and my mouth was watering all the way home  :P

6
FWIW, I bought cold beer on the way home, and managed to get all the way home without drinking it   ;D

7
Only allowing warm beer sales I'm told is supposed to lower the frequency of drinking and driving! If you think people buy cold beer to drink in the car on the way home, I guess it lowers the desirability of that but really can't serve any other purpose but to fill the wallets of state licensed liquor stores

Right!  with that mentality, i suppose selling guns in one store, and bullets in a different store across town , you'd have less crimes committed with guns  ::)

ok back to regular programming on SN Harvest Single Hop!

8
Mark, here in Indiana, we can buy beer in a grocery store, but only licensed liquor stores can sell cold beer, and no alcohol on Sundays. Needless to say the drive through across the street (Stateline Rd) is packed all day long on Sunday, especially during football season. With no refriferated sales except in liquor stores, we won't be getting Russian River products anytime soon, even if Vinnie ever decides to expand distribution again

the alcohol laws around this country still amaze me and just baffle me. i mean really... i can by warm beer but if its cold, its somehow inappropriate??? craziness!

Ohio's most ridiculous is nothing sold before 10am on sundays, and hard liquor purchased in state liquor stores only.

9
Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 05, 2015, 10:10:48 AM »
I have been experimenting with using the double-drop technique to start slurries that are older than 5 weeks from the date that the batch was pitched.

Here's my process:

1.) Pitch the entire slurry (100 to 150ml of solids) into starter wort
2.) Separate the liquid fraction from the sediment when signs of low krausen appear
3.) Pitch the separated liquid fraction at high krausen 

This technique allows me to capture a large number of viable cells from the slurry while discarding the non-viable cells and all of the remaining break and organic matter. I have yet to try it with a really old (> 6 months) slurry because it is just as easy to grow a new culture from slant.
  Mark- can you explain what it means to do this^^^^^^ grow from slant. thanks

10
General Homebrew Discussion / Re: harshness from keg hops
« on: June 05, 2015, 08:59:42 AM »
I am using pellets. Again, I just find it strange that this is the first time this has happened but it is what it is. I am definitely seeing hop matter in the glass. I was hoping that it was just an initial settling but that may not be the case. If it won't subside I will likely pull the hops after a week or so.

understood. does your bag get weighted and sink or is it on the surface?

11
General Homebrew Discussion / Re: harshness from keg hops
« on: June 05, 2015, 08:46:06 AM »
presume pellets or plug being used? i have always used leaf to dry hop without issue. why one over the other is curious to me?

12
General Homebrew Discussion / Re: keys to a crisp lager
« on: June 05, 2015, 08:41:01 AM »
pH is a big part of getting a crisp, lager like character. I like a pH of 5.3 for pale lagers.

and sulfate

+1  That northern german pils you had of mine Jon is mash PH 5.2ish, 100pm sulfate driven by epsom, and 40ish IBU

13
The Pub / mountain of mulch requires homebrew
« on: May 29, 2015, 12:40:01 PM »
That's a LOT of mulch for a 5 gallon recipe. How much are you going to brew???

a metric crap ton of red ale!

all finished- used to be so easier 10 years ago!

Good news 10yds done...bad news I need 5 more yards!

14
The Pub / mountain of mulch requires homebrew
« on: May 29, 2015, 08:51:28 AM »
today putting down 10yds of mulch, a.k.a small mountain  ;D

looking forward to the afternoon pils to revitalize me.


15
Ingredients / BrunWater lactic acid additions
« on: May 26, 2015, 05:19:56 AM »
1 ML of lactic will move about .1 point PH in most my recipes with my RO water. In my pils, i use 3ml to drop from 5.57 to 5.27

and yes, s*** does happen. i have had different malt bases that we either more acidic and or higher lovi, and resulting lower PH. Ive also had the exact opposit resulting in higher PH vs target and lactic acid was needed.

Pages: [1] 2 3 ... 168